What is the mistake for lemon curd?
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How do you make Mary Berry lemon curd?
Lorenzo Ruijs
2025-10-29 21:42:11
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To make the lemon curd, put the butter into a heatproof bowl, add the sugar and whisk by hand until combined. Stir in the egg yolks. Add the lemon zest and juice and whisk until smooth. Sit the bowl over a pan of just simmering water and whisk until the mixture has thickened. This will take about 8-10 minutes. Be careful the water does not boil as this will curdle the curd.
Esila van den Nuwenhuysen
2025-10-29 19:03:02
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In a large heatproof bowl, combine the lemon zest, lemon juice, and sugar.
Whisk in the whole eggs and the egg yolks.
Place the bowl over a saucepan of gently simmering water.
Add the cubed butter to the bowl.
Stir the mixture continuously with a wooden spoon or whisk for 10-15 minutes, until the butter has melted and the mixture has thickened enough to coat the back of a spoon.
Pour the curd through a fine-mesh sieve into sterilized jars.
Let it cool completely before sealing and storing in the refrigerator.
Using fresh lemon juice and zest is absolutely essential for the best flavor.
The curd will thicken up significantly as it cools down in the jars.
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Juul van der Heijden
2025-10-29 18:17:31
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Her instructions are simple: whisk one egg per whole lemon zest and juice to 75g caster sugar and 56g butter together.
Twice this calculation makes roughly a jar.
Then, keep whisking the lot over a gentle heat for seven to 10 minutes.
Mary warns: Do not allow the mixture to boil or it may split.
Once the mixture has thickened enough to coat the back of a wooden spoon, you’re ready to spoon the curd into a sterilised jar.
To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher.
Then, place the jars onto a baking tray and slide into an oven preheated to 160C/325F/Gas 3 for 10–15 minutes.
Nick Boer
2025-10-29 17:41:08
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Prepare the lemons: Grate the zest from 4 unwaxed lemons and squeeze their juice.
Mix the lemon base: Place lemon zest, juice, 300g caster sugar, and butter pieces in a heatproof bowl.
Whisk the eggs: In a separate bowl, lightly whisk the 4 large free-range eggs.
Gradually add these to the lemon mixture, stirring constantly to combine everything smoothly.
Cook the curd: Continue cooking over the simmering water for about 10 minutes.
Stir frequently until thickened.
Keep the water at a gentle simmer to prevent curdling.
Cool and store: Remove the bowl from heat, let the curd cool slightly, then pour it into sterilized jars.
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How long do you cook lemon curd?
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